Caramelized Onion Tarts

And this one was a big hit on Christmas. Adapted from a recipe in Real Simple.

2 tbsp olive oil
2 medium onions, sliced
2 red apples (such as Gala or Braeburn), cut into small pieces
salt and pepper
2 sheets frozen puff pastry (from a 17.3 ounce package), thawed
1/2 cup creme fraiche or sour cream (I used plain soy yogurt)

1. Heat oven to 400.

2. Heat the oil in a large skillet over medium heat. Add the onions and cook until soft and golden brown, 12-15 minutes. Stir in the apples, 1/s tsp salt, and 1/4 tsp pepper, and cook until just tender, about 2 minutes.

3. Place each sheet of puff pastry on a parchment lined baking sheet and prick all over with a fork. Spread with creme fraiche (or whatever you're using), leaving a 1/2 inch border. Top with the onion mixture and bake until the pastry is crisp and browned, 30-35 minutes.

4. Cut into pieces before serving.

Artichoke and Caper Dip

This was a big hit on Christmas Eve. Recipe is from Health Magazine.

1 small garlic clove, peeled
14 oz can artichoke hearts, drained and quartered
3 tbsp fresh lemon juice
1/2 tsp grated lemon zest
2 tbsp extra virgin olive oil
1/4 tsp freshly ground black pepper
2 tbsp capers, roughly chopped

1. Combine garlic and artichoke hearts in a food processor until well chopped.

2. With food processor on, add lemon juice, lemon zest, and olive oil, processing until smooth.

3. Stir in pepper and capers.

4. Serve chilled or at room temperature, with fresh vegetables, pita chips, hunks of bread, etc.

Potato, Leek and Celery Root Soup

This recipe is from Annie Somerville's Fields of Greens, with only minor changes. I discovered it when I was looking for something to do with the celery root (celeriac) that I bought at the Winter Farmers' Market. Now I make this soup all the time because it's so yummy! In fact, we're making it part of our Christmas dinner this year.

6 cups vegetable stock
1 medium size celery root bulb, about 1 lb.
2 lbs. large red or yellow finn potatoes, peeled and thinly slices, about 7 cups
salt
white pepper
1 bay leaf
4 garlic cloves, finely chopped
1 Tbsp olive oil
1 Tbsp butter
2-4 medium sized leeks, cut in half lengthwise, thinly sliced and washed (3-4 cups)
1/4 cup dry white wine

Peel, quarter and thinly slice the celery root, discarding the inner core if it's soft and spongy.

Place the potatoes and celery root in a soup pot with 1 quart stock, 1 tsp. salt,
a few pinches of white pepper, the bay leaf and the garlic. Bring to a boil, then reduce the heat, cover the pot, and simmer for 30 minutes, until the potatoes are very soft. Remove the bay leaf, then puree with an immersion blender (or pass through a food mill, mash with a potato masher, or otherwise puree). Return to the pot (where necessary), add remaining stock, cover, and cook over low heat.

While potatoes and celery root are cooking, heat the olive oil and butter in a sauté pan and add the leeks, 1/2 tsp salt and a few pinches of pepper. Sauté over medium heat until the leeks begin to soften, about 3-4 minutes. Then cover the pan and lightly steam them for 5-10 minutes. Add the wine and simmer, uncovered, until the pan in almost dry.

Add the leeks to the potatoes, cover, and cook over low heat for 20-30 minutes. Season with salt and pepper to taste.

Zucchini Pickles

I got this recipe from Karen Biagini, who runs the Marshfield Farmers' Market. These pickles are delicious, as well as an innovative way to use zucchini.

2 lb small zucchini, sliced
2 cups white vinegar
2 small onions, chopped
1 Tbsp pickling spice
water
1 tsp turmeric
1/4 cup salt
2 cups sugar

Place zucchini and onion in a large pot, cover with water, and add salt. Let stand 3 hours and drain.

In a small saucepan, combine remaining ingredients and bring to a boil. Pour over drained slices and let stand for 2 hours.

Then bring all to a boil for 5 minutes, pack into sterilized jars and seal while hot.

Note: I skipped the last step, and I'm just keeping the pickles in the fridge.

Peach Freezer Jam

Oh my god, this is good. I am eating it straight from the jar.

3 cups chopped, peeled fresh, local peaches (2 lbs or so)
4 cups sugar
2 pouches (1 box) Certo liquid fruit pectin (6 oz total)
1/3 cup freshly squeezed lemon juice
1/4 tsp almond extract
1 vanilla bean, seeds scraped out and reserved, bean cut into 8 small pieces

1. Combine peaches and sugar in a large mixing bowl and stir. Set aside for 10 minutes, stirring occasionally. The sugar should be nearly dissolved.

2. In a separate bowl, combine the pectin and lemon juice.

3. Stir the pectin mixture into the peach mixture and stir constantly until the sugar is no longer grainy and is nearly completely dissolved, about 3 minutes. Add the almond extract and the vanilla seeds and stir to combine.

4. Spoon the jam into clean 1/2 pint jars. Place 1 or 2 pieces of vanilla bean inside each jar. Cover the jars and let stand at room temperature until the jam is set, up to 24 hours.

Store the jam in the refrigerator for up to 3 weeks, or in the freezer for up to 1 year. Defrost the jam in the fridge before serving.

Yield: approx. 8 half-pint jars.

Curried Rice Pilaf

adapted from a recipe in the Penzey's Spices catalog

2-3 tsp canola oil
1 small onion, diced
1 large carrot, peeled & diced
0.5 tsp whole brown mustard seeds
1 tsp brown sugar
0.5 tsp turmeric
2 tsp curry powder
0.25 tsp paprika
0.25 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp ground cloves
1/2 tsp black pepper
1/2 tsp cumin seeds
1 cup basmati rice
1/4 cup slivered almonds
2 cups veggie broth

Sauté onions and carrots in oil on medium heat until soft -- about 5 minutes. Add mustard seeds and cook until they begin to pop. Add brown sugar and remaining spices. Stir fry for a few minutes, then stir in rice. Add nuts and broth and bring to a boil. Cover and reduce heat to simmer. Cook 20 minutes or until liquid is gone. Fluff and serve.

Zucchini Oat Bread

If it's August, it must be zucchini time.

1.5 cups sugar
2 tsp cinnamon
2 cups flour
0.5 cup whole wheat flour
1 cup rolled oats
1 tsp baking powder
0.75 tsp salt
0.5 tsp baking soda
3 eggs
1 cup applesauce
0.25 cup butter, melted
1 tsp vanilla
2 cups shredded zucchini
1 cup chopped walnuts or pecans
0.75 cup raisins

Preheat oven to 350. Grease bread pans. Note: I make 5 mini loaves with this recipe.

Combine flours, oats, cinnamon, baking powder, baking soda and salt, and set aside.

Beat eggs until foamy. Add sugar, applesauce, butter and vanilla. Gradually add the flour mixture, beating on low speed just until combined.

Stir in zucchini, nuts and raisins.

Spoon into prepared pans. Bake 45 minutes or until wooden pick inserted near center comes out clean.

Cool in pans on wire rack for 10 minutes, then remove from pans. Cool completely on rack. Wrap and store several hours before slicing.

Moroccan Style Quinoa

A delicious way to add protein-rich quinoa to your diet. This is adapted slightly from a recipe from Mambo Sprouts.

1 cup quinoa, rinsed until water runs clear
1 cup water
1 cup veggie broth
2 tsp olive oil
1 cup fresh chopped red onion
1/4 tsp turmeric
1/4 tsp ground ginger
1/2 tsp cumin
1/2 tsp cinnamon
1/4 cup slivered almonds, toasted
1/4 cup raisins
1 pinch salt
2-4 Tbsp fresh mint (optional)

1.Place the quinoa in a strainer and rinse it under running water until the water runs clear.

2. Put the quinoa, water and broth in a saucepan and bring to a boil.

3. reduce heat, cover and cook until the liquid is completely absorbed (about 20 minutes).

4. While cooking the quinoa, heat the oil in a skillet and sauté the onions until they begin to caramelize.

5. Mix in the cumin, turmeric, ginger and cinnamon and cook until aromatic. If the pan is too dry, add a few tablespoons of water. Add the almonds and raisins and cook until heated.

6. Toss the cooked quinoa into the skillet mixture and season with salt.

7. Garnish with snipped mint, if desired.

Rice Patties

This is the best use for leftover rice I've found so far. The recipe is adapted from one I got from Mambo Sprouts.

2/3 cup panko bread crumbs
1 cup packed cooked rice (the soft, leftover variety)
1/4 cup grated zucchini
2 Tbsp grated carrot
2 Tbsp plain yogurt/soy yogurt
2 Tbsp minced thai basil or 1/4 cup minced cilantro
1 garlic clove, pressed
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp coriander
1/4 tsp cumin
canola oil for pan-frying

Process bread crumbs in food processor until crumb size is approx. half that of original.

Add remaining ingredients and process until well-combined.

Heat oil in nonstick skillet.

Shape rice mixture into golf ball size and then press into small patties, placing each patty directly in heated skillet.

Brown patties in skillet, about 2-3 minutes per side.

Serve warm. Yum.

Asparagus Slaw

This recipe is from Didi Emmons' Entertaining for a Veggie Planet.

1.5 lb asparagus
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
20 kalamata olives, pitted and coarsely chopped
1/3 cup packed fresh mint leaves
1 red bell pepper, very thinly sliced
1 small red onion, thinly sliced
salt and pepper to taste

Bring a large pot of salted water to a boil. Meanwhile, break off and discard te tough bottom quarter of each asparagus spear. Blanch the asparagus in the boiling water for 3 minutes. Drain and immediately rinse under cold running water until cool; drain again. Cut the spears in half lengthwise.

In a large bowl, whisk together the lemon juice, olive oil, olives and mint. Add the asparagus, bell pepper, and onion and toss well to coat. Season with salt and pepper. Serve at room temperature, or refrigerate for up to 6 hours and serve cold, tossing again just before serving.

Muhammara (Pomegranate-Walnut Dip)

This was a big hit at our annual Fourth of July party. I served it with Triscuits and homemade pita chips. The recipe is from Didi Emmons' "Entertaining for a Veggie Planet."

one 6-inch pita bread
1 cup chopped walnuts
1-2 tsp hot sauce (I used Cholula)
1.5 Tbsp pomegranate molasses
1 garlic clove
1/2 tsp ground cumin
2/3 cup extra virgin olive oil
1 tsp salt

1. Preheat oven to 325, Carefully separate the pita bread into 2 disks, and place them rough side up on a rimmed baking sheet. Toast for 10 minutes, or until golden. Set the toasted pita bread aside. Spread the walnuts in a single layer on the same baking sheet and toast for 5 minutes, or until golden brown. Transfer the walnuts to a large bowl.

2. In a food processor, pulse 1 of the pita disks until finely chopped but not pasty. Transfer to the bowl with the walnuts. Process the remaining pita then add the hot sauce, pomegranate molasses, garlic and cumin to the processor and puree until smooth.

3. With the machine running, slowly add the olive oil through the feed tube and process until well incorporated. Transfer the pita mixture to the bowl with the walnuts and stir in the salt. Serve the muhammara at room temperature.

Tofu Salad with Olives

This recipe is adapted from one in "The Healthy Vegetarian," a cookbook by Sri Swami Satchidananda that I picked up while living in the Yogaville Ashram in Buckingham, Virginia, when I was 20.

Combine the following in a medium-sized bowl.
2 Tbsp mayonnaise
1 tsp ketchup
1/4 tsp garlic powder
1 Tbsp diced onion
1 tsp honey
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp cumin
1/2 tsp basil
1/2 tsp oregano
1/2 tsp tamari

Stir in the following:

1 package Trader Joe's savory baked tofu, cut into 1/4-1/2" cubes
1/3 cup chopped black olives
2 stalks celery, diced
1/3 cup chopped green pepper (optional)
1 medium carrot, grated (optional)

This works as a sandwich spread or on a bed of lettuce, or just straight from the bowl.

Pineapple Fried Rice

This recipe is adapted from one in Moosewood Restaurant Simple Suppers. I served it with baked teriyaki tofu (or chicken), and steamed sugar snap peas.

3 Tbsp vegetable oil
3 cloves garlic, presed or minced
1 Tbsp grated peeled ginger root
1 orange or red bell pepper, diced
1 stalk celery, diced
2 scallions, minced
1 20 oz. can unsweetened pineapple chunks, drained
1/3 cup soy sauce
1 tsp dark sesame oil
4 cups cooked jasmine rice
toasted cashews

In a wok or large skillet, heat the vegetable oil. Add the garlic and ginger and stir-fry on medium heat for a minute. Add the peppers, celery, scallions and continue to stir-fry until the vegetables are tender, about 5 minutes. Add the pineapple, soy sauce and sesame oil and stir-fry until the rice is hot, about 3 minutes. Serve topped with toasted cashews.

CSA Diary

By Kezia Bacon-Bernstein
originally published in edible South Shore magazine, April 2010

visit their website

Last winter I came across an index of local farms offering Community Supported Agriculture (CSA) programs for the 2009 growing season. I was delighted to discover that Rise and Shine Farm, a little over a mile from my house in Marshfield, still had a few shares available. A full share would be too much for my family of two adults and one preschooler – but my parents, who live nearby, agreed to share it with us. What follows is a record of our first CSA season.

February 11: I chat with Marta MacFarland of Rise & Shine Farm about her 16-week CSA program. Although not yet certified organic, the farm is committed to using sustainable and organic methods, with no chemical pesticides, herbicides, fertilizers, or genetically modified seeds. Sign us up!

February 20: Mom and I go Dutch on the $200 deposit check (another $200 is due in April). Paying up-front puts a squeeze on my grocery budget, especially since we won’t be eating any of the food it buys until July, but we’ll make up for it when we get our produce “for free” all summer. In addition, we are asked to volunteer a total of 8 hours work.

April 14: The farm needs help spreading more than 40 tons of compost. My son Abel (age 3) and I arrive the following Saturday with our work gloves, my grandfather’s heavy iron pitchfork, and Abel’s long-handled plastic rake and shovel. We meet Doug and Jamie, Marta’s husband and son, and spend two hours loading wheelbarrows and spreading compost with other shareholders over the 1.5-acre field. Abel helps for the first hour, then spends the second one standing atop the 8-foot-high compost pile, watching the older boys work.

April 28: Rototilling and fertilizer -spreading are more than half done. The first plants, 3000+ onions and leeks, are in the ground. There are lots of seedlings to be planted. Marta is at the farm every day.

May 9: It is time to plant strawberries, but the ground is too wet. My mom spends an afternoon spreading fertilizer instead. The MacFarlands find a killdeer nest in the summer squash field and stake off the area. (Killdeer nest in shallow depressions in the ground.)

May 21: Progress report! We have raked and de-rocked 20,000 square feet of field; planted 1000 strawberries, 50 raspberries, 1800 feet of peas, and 1300 feet of other crops, including fava beans, carrots, radishes, beets, arugula, and turnips. We have transplanted lettuce, spinach, chard and scallion seedlings – plus mulching and watering.

May 25: The rain has cleared and it is a perfect time for planting. 300 tomato seedlings need to be put in the ground ASAP. (Up till now, they have been growing in the MacFarlands’ living room.)

May 29: 50 tomatoes were planted last weekend, which means there are another 250 to go. The killdeer eggs have hatched and the whole family is running around the farm.

June 25: Some shareholders have been helping almost every week. Lots of green tendrils poke up from the soil, but there is still much to do. Marta asks for a major group effort to complete planting, as well as to catch up on the weeds. The growing season has been tough – too cold, too wet. Plants are growing slower than expected. First harvest is pushed back to July 3. My dad spends a few hours tackling the weeds.

July 3: First harvest! We pick up our shares at the Marshfield Farmers’ Market on Fridays between 2 and 6 pm. This week we get broccoli raab, arugula, baby lettuce, tat soi, and radishes. We bring our own shopping bags, which are filled with fresh-picked, unwashed produce. In the weeks that follow, we also get turnips, snow peas, snap peas, turnip greens, shell peas, baby onions, and more turnips.

July 31: Everything is in the ground. The MacFarlands are taking a well-deserved week’s vacation. Volunteers will keep an eye on the farm. This week we get green beans, snap peas, fava beans, leeks, lettuce, baby carrots, and the first of what will become a landslide of zucchini.

August 7: It was the rainiest and coldest July ever recorded, but summer has finally arrived! I love this CSA because it brings into my kitchen foods I would not ordinarily buy, and compels me to make something with them. This week, in addition to the usual, we get tomatillos, shallots, koosa, cipollini onions, and komatsuna greens.

August 11: Marta puts the word out: if you want zucchini, come and get it. Abel and I stop by the farm just as the skies open up yet again, and pick five regular zukes and three of the globe variety. In the next month we will get 20 more. I’m getting creative with recipes. Zucchini-chocolate cookies, anyone?

August 20: Pickups henceforth are at the farm. Oh, the abundance! Our two large canvas bags are heavy and overflowing. New items include cucumbers, tomatoes, yellow squash, beets, bok choy, rainbow chard, and Napa cabbage. The Northeast Tomato Blight has struck, and today’s share will include the only red ones we get all season. All of those painstakingly grown, pampered, heirloom tomatoes that Marta started from seed had to be destroyed. So sad! But we can help ourselves to as many green ones as we like. Fellow CSA’er Mia Snow shares her recipe for green tomato chutney. Yum!

August 24: It has been hot and wet – with over 4 inches of rain. Marta asks: “Would anyone like some extra cucumbers?” Yes, please! I find a grocery bag-full on my porch. 17 cucumbers make a lot of pickles. I’ve got to learn how to can . . . and fast! Rise and Shine donates a total of 100 lb. of cukes to the Marshfield Food Pantry, the Marshfield Senior Center, and a local shelter.

August 28: This has been the worst growing season in generations -- except for the weeds, which have nearly engulfed the strawberry patch. Um, Dad? Ready for more weeding? Abel and I spend an hour harvesting almost an entire row of carrots. He doesn’t want to stop!

September 11: I have never seen so many tomatillos. I make salsa, Mexican salsa verde, roasted tomatillos, and still more sit on my countertop for snacking. New crops include kohlrabi, corn, parsley, white shell beans, peppers, and lots of basil.

September 18: Carrots, greens, corn, herbs, beets, green beans, onions, and still more zucchini and cucumbers. I feel overwhelmed by the produce that fills my kitchen on Friday evenings. And this is only half a share!

September 25: I have been buying tomatoes from other growers at the Farmers Market and making a simple tomato-basil sauce. I’ve got 4 quarts in the freezer, and wish I had room for more. Now, it’s pesto-making time. At the farm, we can pick as much basil as we like. Next week: new potatoes, with sweet potatoes to follow!

October 15: Our final share. A full compliment of root veggies, plus peppers, tomatillos, leeks, scallions and onions. It is rainy and cold, and so there’s little time to linger and express gratitude. I drag three bags home and make onion soup!

With a summer like this, I really “get” how much the fate of the farm rests on the weather. Marta sees the bright side. She says, “The benefit of planting diversified crops is that, whatever the weather, something will thrive.” It’s worth noting that we planted winter squash three separate times, to no avail. Other crops that didn’t make it include broccoli and cauliflower, spinach, and melons.

Winter is here. We have finished the last of our frozen turnips. Marta wants to know: Are we ready for another season? Yes! I love that this produce is grown within a mile of our home, and that we are consuming so many different kinds of fresh veggies. I love bringing my son to the farm, and teaching him where our food comes from. I love supporting a farmer directly, reducing my family’s impact on the earth, and being part of a community with similar values. By joining a CSA, we have made a commitment to our health, our community, and a better planet. It’s a good investment.

. . .

“This is about more than just providing fresher, tastier, more nutritious produce. To ensure a sustainable future, it is critical that we reestablish our local and regional food systems. The hidden costs of cheap food and industrial agriculture are becoming apparent. We need to 'vote with our forks' for the type of future we want to create for our children.” - Marta MacFarland

Noodle Salad with Citrus & Spicy Peanuts

From Annie Somerville's Fields of Greens cookbook, with slight alterations. Fresh summery flavor, perfect for spring!

MARINADE:
zest of 1 orange
1/2 cup fresh orange juice
2.5 Tbsp grated fresh ginger
3 Tbsp rice vinegar
5 Tbsp soy sauce
3 Tbsp sherry
1/2 cup toasted sesame oil
1.5 Tbsp sugar
1/4 tsp salt
1-2 jalapeno or serrano chiles, seeded and stemmed

Using a citrus zester or veggie peeler, remove the zest (colored rind) of one orange, and slice into long threads. Be careful to get the orange part, but not the white. Set aside.
Combine remaining marinade ingredients in blender.

SPICY PEANUTS
1 cup raw peanuts
1/2 tsp peanut oil
1/4 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp salt

Preheat oven to 325. Combine ingredients in small bowl. Roast nuts on cookie sheet about 12 minutes. Let cool.

THE SALAD
1/2 cup spicy peanuts, chopped
1/2 oz piece of fresh ginger
salt
2 medium-sized carrots, cut into matchsticks
1 cup snow peas, strings removed, and cut into matchsticks
16 oz brown rice spaghetti
3 Tbsp chopped fresh cilantro
1 tsp hot pepper flakes

Set a large pot of water in the stove to boil.

Slice ginger into thin threads.

When water boils, add 1 tsp salt.

Drop carrots and snow peas into water and blanch about 30 seconds, until brightly colored. Scoop them out with a strainer, rinse under cold water, and set aside to drain.

Cook noodles, stirring frequently. Drain & rinse under cool water.

Combine noodles, ginger, veggies, cilantro, red pepper flakes, and marinade. Top with peanuts.

Soy and Ginger Glazed Tempeh

This marinade is based on one from Annie Somerville's Fields of Greens cookbook.

1 package tempeh, cut into 1/2 inch cubes.
2-3 Tbsp canola oil
1/4 cup soy sauce
1/4 cup + 2 Tbsp water
1/4 cup mirin (sweet cooking sake)
2.5 Tbsp sugar
2 Tbsp toasted sesame oil
3/4 tsp dry mustard
1 Tbsp grated fresh ginger
2 cloves garlic, pressed

Stir-fry the tempeh cubes in the canola oil over medium-high heat, until browned on all sides.

Meanwhile, combine the remaining ingredients, for the marinade.

When tempeh is done, add marinade, combine well, and then reduce heat to low-medium.

Cook, uncovered and stirring frequently, until marinade is reduced at least by half, and has thickened considerably, coating the tempeh (20 minutes or so).

Serve warm.

Olive Oil Popcorn

My friend Marcia made this for us on a recent playdate. It's SO yummy -- the olive oil and salt give the popcorn enough flavor that you don't need to use butter. A healthy and delicious alternative!

Put 3-4 Tbsp of olive oil and one kernel of popcorn in a 12 quart stock pot.

Turn the heat on to medium-high.

When the kernel pops, add more popcorn, filling (or nearly filling) the bottom of the pan.

Put the lid on and let the popcorn pop. Shake the pan (or at least jostle it) every so often.

After the popping has slowed down considerably, remove the pan from the heat and give the remaining kernels a chance to pop.

Remove the popped corn from the pan immediately so it doesn't scorch.

Add sea salt to taste.

Surprisingly Good Prune Bread

This is sweet, delicious, and higher in fiber than your average quick bread. I found it online when I was looking for a recipe to help me use up a half-finished bottle of prune juice.

1 cup prunes, cut into quarters
1 cup prune juice

2 cups white whole wheat flour
1 tsp cinnamon
1 tsp cloves
1 tsp nutmeg

1/2 cup buttermilk + 1 tsp baking soda
2 cups sugar
1 cup corn oil or canola oil
3 eggs

Cook prunes in prune juice until soft, then let cool.
Preheat oven to 300.
Combine dry ingredients.
Combine remaining wet ingredients in a separate bowl.
Stir dry ingredients into wet, and then stir in prunes and juice.

Spread into loaf pans (I use 5 small ones) and bake until tester comes out clean. 1 hour + 10 minutes for small loaf pans; closer to 90 minutes for large loaf pan.

Baked Bean Soup

Perfect for cold winter nights. I served this with sautéed collard greens and plain white dinner rolls (the amazing ones from Whole Foods). Simple and so good! The soup recipe is from Moosewood Restuarant Daily Special.

2 cups chopped onions
1 Tbsp olive oi
1/2 cup celery, diced
1 cup peeled and diced carrots
1 Tbsp chili powder
2-3 tsp dijon or German-style mustard
2 cups water
1 1/2 cups undrained canned stewed tomatoes (14.5 oz. can)
1 2/3 cups cooked white beans (15 oz can)
2 tsp cider vinegar
2 Tbsp unsulphured molasses
1 Tbsp soy sauce
salt & pepper to taste

In a soup pot on medium-high heat, sauté the onions in teh oil for about 10 minutes, stirring frequently, until the onions are translucent. Add celery, carrots, and chili powder and cook until the vegetables are tender, about 5 minutes. Stir in mustard, water, tomatoes, beans, vinegar, molasses and soy sauce. Cover and bring to a boil. Then lower the heat and gently simmer for about 15 minutes. Add salt and pepper to taste.

Curried Lentil Dip

Easy and nutritious . . . and wicked yummy. Serve with crudites or crackers or wedges of toasted naan. From Moosewood Restaurant New Classics.

1 cup red lentils
2.5 cups water
1 Tbsp olive oil
1.5 cups peeled, cored, diced apples
3 garlic cloves, minced or pressed
0.25 cup raisins
1 tsp curry powder
1 tsp garam masala (optional)
0.25 cup reduced fat coconut milk (or use apple juice for lower fat)
2 Tbsp fresh lemon juice
0.5 tsp salt

In a medium saucepan, bring the lentils and water to a boil. Lower the heat and simmer until the lentils are very soft and most of the water absorbed -- about 20 minutes.

Meanwhile, heat the oil in a skillet and sauté the onions, apples and garlic with a dash of salt, for a bout 5 minutes on medium heat. Add raisins, curry, and garam masala. Continue to sauté for 10 more minutes, until tender.

Combine lentils, onion mixture, lemon juice and coconut milk in food processor and puree until smooth-ish. Add salt to taste.

Serve at room temperature or chilled.